Prepare the Ghee Roast Masala: Soak dried red chilies in hot water for 15 minutes. In a pan, lightly roast coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Grind the soaked chilies, roasted spices, garlic, ginger, and a little water into a smooth paste. Set aside.

Marinate Chicken: In a bowl, combine chicken pieces with yogurt, turmeric powder, garam masala, lemon juice, and half of the prepared Ghee Roast Masala. Mix well and let it marinate for at least 20 minutes.

Cook Ghee Roast Chicken: Heat 1 tablespoon ghee in a pan. Add chopped onion and sauté until translucent. Add ginger garlic paste and cook for 1 minute. Add the marinated chicken and cook until it's almost done and the sauce thickens. Stir in the remaining Ghee Roast Masala and cook for another 5-7 minutes until the chicken is tender and well-coated. Set aside and let it cool slightly.

Prepare the Pizza: Preheat your oven to its highest setting (220-250°C or 450-475°F) with a pizza stone or baking sheet inside. Roll out your pizza dough to your desired thickness and shape.

Assemble the Pizza: Lightly spread a thin layer of your Ghee Roast chicken mixture over the pizza dough, leaving a small border for the crust. Sprinkle shredded mozzarella cheese evenly over the chicken.

Bake the Pizza: Carefully transfer the pizza to the preheated oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Cooking time may vary depending on your oven.

Garnish and Serve: Remove from the oven, garnish with fresh chopped cilantro. Slice and serve hot.